Stop Missing KFC Wedges: Make These “Like KFC Wedges, But Better – Parmesan Steak Fries (Baked)” and Thank Yourself Later

Forget soggy drive-thru wedges. These thick-cut, golden steak fries deliver crunch you can hear and flavor that smacks—without a deep fryer, grease fog, or regret. We’re talking Parmesan, herbs, and a crisp shell that locks in fluffy potato goodness.

Bake them, toss them, and watch them vanish. If you can turn on an oven, you can pull off fries that taste like a cheat code.

Why This Recipe Works

Thick wedges give you the perfect contrast: crispy exterior with a soft, steamy interior. Par-cooking via a short soak removes excess starch so the edges crisp instead of glue together.

Parmesan adds umami and a salty bite that outperforms any packet of “seasoning.” High heat plus a well-oiled pan guarantees browning, while a final toss in cheese and herbs keeps flavors bright and punchy.

Ingredients

• 2 pounds russet potatoes, scrubbed (leave the skins on)
• 3 tablespoons olive oil (plus 1 teaspoon for the pan)
• 1/2 teaspoon baking soda (for the soak—optional but clutch)
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika (regular paprika works, but smoked = chef’s kiss)
• 1/4 teaspoon cayenne (optional, for heat)
• 1/2 cup finely grated Parmesan (freshly grated melts and grips better)
• 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
• 1 teaspoon dried oregano (or Italian seasoning)
• Lemon wedges for serving (optional but awesome)

The Method – Instructions

1. Preheat like you mean it. Set the oven to 450°F (232°C). Place a large, rimmed baking sheet on the center rack to heat up with the oven. Hot pan = immediate sizzle = crispy fries.
2. Slice into steak fries. Cut each potato lengthwise into halves, then quarters, then 6–8 wedges total, depending on size.

   Aim for 3/4-inch thick. Uniform size equals even cooking.

3. Soak for next-level crust. Add wedges to a big bowl of cold water with the baking soda and a teaspoon of salt. Soak 15 minutes to pull off surface starch and rough up exteriors slightly.
4. Drain and dry. Rinse the wedges, then pat bone-dry with towels.

   Damp potatoes steam; dry potatoes crisp.

5. Season the oil. In a large bowl, whisk olive oil with garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper. Toss in potatoes to coat thoroughly.
6. Pan prep. Carefully remove the hot sheet from the oven. Add 1 teaspoon olive oil, tilt to coat, and spread wedges cut-side down in a single layer (don’t crowd).

   Point the skin side up when possible for best color.

7. Roast, flip, finish. Bake 20–25 minutes until the undersides are deeply golden. Flip each wedge with a spatula and roast another 12–15 minutes until crisp and tender.
8. Cheesy toss. Immediately transfer hot wedges to a bowl. Sprinkle Parmesan, oregano, and parsley.

   Toss to coat so the cheese melts and clings. Taste and adjust salt.

9. Serve hot. Hit with a squeeze of lemon and extra pepper if you like. Pair with ketchup, garlic aioli, ranch, or spicy mayo.

   Then try not to eat the entire tray (good luck).

Storage Instructions

• Fridge: Cool completely, store in an airtight container up to 3 days.
• Reheat (best): Air fryer at 375°F for 5–8 minutes, shaking halfway.
• Reheat (oven): 425°F for 8–12 minutes on a wire rack over a sheet pan.
• Freezer: Freeze in a single layer until solid, then bag for up to 1 month. Reheat from frozen at 425°F for 15–18 minutes.

Health Benefits

• Baked, not fried: Dramatically less oil than deep frying while keeping the crunch.
• Potatoes = potassium and fiber: Especially with skins on. Fiber supports digestion; potassium helps regulate blood pressure.
• Parmesan adds protein and calcium: Bonus umami without heavy sauces.
• Olive oil over seed oils: Heart-friendly fats and better flavor.

  Moderation still matters, FYI.

Pitfalls to Watch Out For

• Skipping the soak: Leads to gluey surfaces and pale wedges. The 15-minute soak is worth it.
• Not drying the potatoes: Wet wedges steam and turn floppy. Pat dry like you mean it.
• Cold pan syndrome: If the sheet isn’t preheated, you miss that initial sear.

  Don’t sabotage the crust.

• Overcrowding: If wedges touch, they steam. Use two pans if needed.
• Adding Parmesan too early: It can burn in the oven. Toss with cheese after baking.

Different Ways to Make This

• Garlic-Parmesan Butter Finish: Melt 2 tablespoons butter with 1 grated garlic clove; toss with wedges and Parmesan post-bake for steakhouse vibes.
• Cajun Kick: Swap paprika and cayenne for 1.5 teaspoons Cajun seasoning.

  Add extra pepper for good measure.

• Lemon-Herb: Replace oregano with dill and thyme; add lemon zest to the final toss for brightness.
• Truffle-Parmesan: Drizzle a teaspoon of truffle oil after baking, then Parmesan. Minimal but mighty.
• Cheesy Crust: In the last 3–4 minutes, sprinkle half the Parmesan over the wedges on the pan to lightly melt, then finish with the rest in the bowl.
• Gluten-Free Crunch Boost: Toss wedges with 1 tablespoon fine cornmeal before baking for extra texture—GF and crispy.

FAQ

Can I use Yukon Gold potatoes instead of russets?

Yes. Yukon Golds bake up creamier and a bit less fluffy.

They won’t get quite as shatter-crisp as russets but still deliver excellent texture and flavor.

Do I really need the baking soda in the soak?

It’s optional but powerful. A tiny alkaline boost helps rough up the surface starch so it crisps more, similar to the technique for ultra-crispy roast potatoes. If you skip it, still soak and dry well.

What if I don’t have Parmesan?

Pecorino Romano, Grana Padano, or even finely grated aged cheddar can sub in.

Choose a hard, dry cheese that grates finely and melts in thin layers.

Can I make these in the air fryer?

Absolutely. Preheat to 380°F. Air-fry in batches for 15–20 minutes, shaking halfway, until crisp and tender.

Toss with Parmesan and herbs after cooking.

How do I keep them crispy for a party?

Hold them on a wire rack set over a sheet pan in a 200°F oven for up to 30 minutes. The rack prevents sogginess. Toss with a fresh pinch of Parmesan and herbs right before serving.

Are these spicy?

Only mildly.

Reduce or omit the cayenne for zero heat, or double it if you like a kick. IMO, the smoked paprika already brings big flavor without burning your face off.

Can I add fresh garlic instead of powder?

Use garlic powder for the bake to prevent burning. Add fresh grated garlic to melted butter or oil after baking if you want that fresh garlic punch.

What sauces pair best?

Garlic aioli, chipotle mayo, ranch, honey-mustard, or a lemony yogurt sauce.

Ketchup is classic, but a tangy dip takes these over the top.

Final Thoughts

These “Like KFC Wedges, But Better” Parmesan steak fries are the crunchy, herby, cheesy side you’ll start building meals around. A few smart steps—soak, dry, hot pan, high heat—transform humble potatoes into star players. Keep the method, swap the seasonings, and make them yours.

Pro tip: double the batch. Your future self (and your snack-hunting guests) will be very, very pleased.